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Broccoli Quinoa Casserole

recipe 45 min
Total 531 Kcal 32 g protein 69 g carbs 17 g fat

Ingredients for serving

  • 68 g Quinoa, uncooked 0.4 x cup (170g)
  • 164.5 g SWANSON BROTH, Vegetable Broth 0.7 x cup (235g)
  • 1.2 g Cornstarch
  • 24 g Spinach, raw 0.8 x cup (30g)
  • 243.2 g Broccoli, raw 0.4 x bunch (608g)
  • 9 g Onions, spring or scallions .. 0.6 x medium (4-1/8" long) (15g)
  • 33.6 g Ahold Mozzarella Cheese .. 1.2 x serving (28g)
  • 6 g Cheese, parmesan, shredded 1.2 x tbsp (5g)
  • 6 g Pesto, red or green
  • 5.4 g Garlic, raw 0.6 x cloves (9g)
  • 17 g Yogurt, Greek, plain, nonfat 0.1 x container (170g)

Instructions

  • Preheat oven to 400
  • Grease baking dish. Place quinoa and green onions in dish.
  • In large mixing bowl mix vegetable stock, pesto, cornstarch, pepper, and red pepper flakes (to taste)
  • Add vegetable stock to quinoa followed by spinach, parmesan, 1/2 mozzarella, and greek yogurt. Bake for 30 min.
  • Take out of oven and mix in broccoli. Sprinkle the rest of the cheese over the quinoa and cook for 15 more minute or until cheese is melted, and the quinoa is cooked and the broccoli are slightly soft.
  • Brown cheese by placing casserole under the broiler for 2-3 min.

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